Pineapple Upside-Down Layer Cake

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3/4 cup butter, softened and divided

1 cup firmly packed brown sugar

2 (8-ounce) cans crushed pineapple, drained

1/2 cup chopped toasted pecans

1/4 cup shortening

1 1/2 cups granulated sugar

2 large eggs

2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1/4 teaspoon salt

1 1/8 cups milk

1 1/2 teaspoons vanilla extract

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